Lunch: The Slut

Ingredients

1/4 cup sea salt, plus more for garnish
1 pound russet potatoes, large dice
5 1/3 ounces unsalted butter
Kosher salt
4 eggs
2 tablespoons thinly sliced chives, for garnish
Toasted bread, for serving

Instructions

Bring 28 cups (7 quarts) water to a boil. Once the water is at a roiling boil, add the sea salt. Add the diced potatoes and let cook until fork-tender, 15 to 20 minutes. Remove the potatoes from the water (leave the water in the pot). Run the potatoes through a food mill until smooth. Fold in the butter and add kosher salt to taste. Bring the water back to a simmer. Put the potato puree in a piping bag and pipe some into each mason jar (fill each about a third full). Crack 1 egg into each jar on top of the puree, and cover the jars with the lids. Place the jars in the simmering water and cook for 15 minutes. Remove the jars from the water, open the lids and garnish with a sprinkle of chives and sea salt. Mix the eggs and potatoes really well with the salt and chives and enjoy with toasted bread.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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